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Thursday, September 15, 2011

Apricots and Nuts Filo Roses with hint of Orange blossom

Ideas pop out in mysterious ways. Most of the time only the right ingredients in one place are enough to speak about what to make out of them or the right mindset. And there are combinations that would always work. As filo sheets and dried fruits and nuts.

I thought of this very fast and easy but still impressive dessert as of a dessert loosely based on a strudel. And rose is kind of a symbol for Bulgaria mainly because the country is a massive producer of rose essential oil. So I thought filo pastry in a rose shape is a great idea for a Bulgarian-themed dinner with fiends. (Which we had last week.)

The filling can be adjusted to taste and preferences of course but I chose apricots and cranberries as the fruit and walnuts and pistachios as the nuts. The hint of orange blossom water adds a splash of mystery. (Besides I thought the orange blossom water goes quite well with the apricots. Could it be because both remind of the colour orange ... ?!)

The apricots and cranberries gave the sweet-sour taste and the nuts mix expanded the crunchy texture originally created by the baked filo sheets.

To make the roses fold the filo sheet and brush with butter, add 2 tbsp of the filling and then fold again. Start rolling from one side to the other until you achieve the shape of a rose. To hold the shape bake in buttered muffin tin.

The dried apricot sheets which look very interesting can be found in Middle-Eastern shops but if unavailable can be replaced by finely chopped dried apricots.

*Bottom note: I am very happy I finally found out how to use these apricot sheets in a tasty way. Should I use the remainder for the same recipe or should I try and thing of something else?

In a pan heat the water and the dried apricot sheets. Mix well until the apricots dissolve. Add the cranberries and nuts, continue to stir for some 2-3 minutes and then remove. Leave aside to cool down.

Lay the filo sheets and melt the butter. Fold one sheet and brush with butter. Place the filling, fold top side down halfway and bottom side up halfway so the two parts come one over the other a bit. This will secure the filling in place. Then start rolling from the short side to the other short side until achieve the shape of a rose.

Brush the muffin tin with butter, put one rose in each muffin place and brush the filo roses with butter.

Bake in a previously heated oven 180 C for 15-20 minutes until golden.